Cheese & chive cornbread muffins

Name: Cheese & chive cornbread muffins
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12
Ingredients: 65 g unsalted butter, plus extra for greasing; 1 pack 2 Essential Sweetcorn; 4 salad onions, sliced into rounds; 350 g Essential Low Fat Natural Yogurt; 125 g Polenta Valsugana; 100 g plain flour; 1½ tsp baking powder; ½ tsp sea salt flakes; 25 g pack chives, chopped; 1 green chilli, deseeded and chopped; 50 g mature Cheddar, grated, plus 25g extra for sprinkling; 2 British Blacktail Free Range Medium Eggs

Great for picnics and packed lunches, these make a welcome change from cheese scones or sandwiches.

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Vegetarian

Makes12
CourseSnack
Prepare10 mins
Cook35 mins
Total time45 mins
PlusPreparation time 10 minutes + cooling

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Ingredients

65g unsalted butter, plus extra for greasing
1 pack 2 Essential Sweetcorn
4 salad onions, sliced into rounds
350g Essential Low Fat Natural Yogurt
125g Polenta Valsugana
100g plain flour
1½ tsp baking powder
½ tsp sea salt flakes
¾ x 25g pack chives, chopped
1 green chilli, deseeded and chopped
50g mature Cheddar, grated, plus 25g extra for sprinkling
2 British Blacktail Free Range Medium Eggs

Method

Preheat the oven to 200ºC, gas mark 6. Butter a 12-hole muffin tin. Strip the kernels from the cobs.
Melt the butter in a large pan over a low heat. Add the sweetcorn and salad onions and cook for 5 minutes, until the sweetcorn is light golden and soft. Remove from the heat and stir in the remaining ingredients, in the order listed, until well combined.
Spoon the mixture into the prepared muffin tin and sprinkle with the extra 25g cheese. Bake for 20-25 minutes, until risen and golden. Leave to cool in the tin for 5 minutes, then move to a wire rack.